The Serb Club

2775 Avonhurst Dr Regina SK S4R 5R4 · Food Premises

14 inspections

1. Follow-upFeb 19, 2026

   2 infractions

   • Food Storage & Equipment
     • Food contact surfaces are not made from materials that are suitable for their intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
   • Finishing Materials
     • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
2. RoutineJan 5, 2026

   4 infractions

   • Handwashing
     • Hand washing station is not equipped with liquid soap in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
   • Food Storage & Equipment
     • Equipment that comes into contact with food is not made from materials that are suitable for its intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
   • Maintenance & General Sanitation
     • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
   • Finishing Materials
3. ComplaintSep 18, 2025

   0 infractions

4. RoutineSep 17, 2025

   1 infraction

   • Finishing Materials
     • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
5. Follow-upFeb 19, 2025

   0 infractions

6. Follow-upJan 9, 2025

   2 infractions

   • Temperature Control - Cooling, Thawing and Refrigeration
     • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
   • Maintenance & General Sanitation
     • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
7. RoutineJan 8, 2025

   3 infractions

   • Temperature Control - Cooling, Thawing and Refrigeration
     • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
   • Mechanical Dishwashing
     • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
   • Maintenance & General Sanitation
     • Written cleaning schedule is not monitored, verified or adjusted to ensure effectiveness. Refer to 4.2 of the Public Eating Establishment Standards.
     • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
8. Follow-upDec 19, 2024

   4 infractions

   • Dishwashing - General
     • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
   • Mechanical Dishwashing
     • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
   • Maintenance & General Sanitation
     • Sanitizing solution is not changed frequently to ensure it remains effective. Refer to 4.6 of the Public Eating Establishment Standards.
   • Chemical Storage
     • Improper labeling, storage and/or use of chemicals may result in the contamination of food or water. Refer to subsection 20(2) of The Food Safety Regulations.
9. Follow-upOct 16, 2024

   2 infractions

   • Dishwashing - General
     • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
   • Mechanical Dishwashing
     • Quaternary ammonium sanitizing solution concentration is not at 200 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.iii of the Public Eating Establishment Standard.
10. RoutineSep 19, 2024

    5 infractions

    • Food Storage & Equipment
      • An accurate thermometer is not available to monitor the temperature of potentially hazardous food. Refer to clause 23(1)(b) of The Food Safety Regulations and 2.2.1 of the Public Eating Establishment Standards.
      • Food contact surfaces are not made from materials that are suitable for their intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
    • Handwashing
      • Hand washing station is not equipped with liquid soap in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
      • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
    • Dishwashing - General
      • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
    • Mechanical Dishwashing
      • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
11. Follow-upJun 28, 2024

    0 infractions

12. Follow-upApr 29, 2024

    2 infractions

    • Handwashing
      • Hand wash basins are not being used for the sole purpose of hand washing in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
13. Follow-upFeb 12, 2024

    2 infractions

    • Handwashing
      • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
14. RoutineJan 19, 2024

    2 infractions

    • Handwashing
      • Hand washing station is not equipped with liquid soap in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
      • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.